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Monday, August 10, 2015

{Broccoli and Cheese Twice Baked Sweet Potatoes}

**Update** this is one of those easy yet delicious recipes that is great for a week night dinner! Also perfect for meatless Monday! Enjoy!

Baked potatoes are my go to, super fast and easy week night dinner staple! Because lets be honest, we have all had those nights where we don't even want to spend 15 minutes making dinner! I love to cook but sometimes just the thought preparing a meal makes me want to throw in the towel and have cereal for dinner!

Well, that little rant about not wanting to make dinner really has nothing to do with the recipe I am going to tell you about today! Well expect for the fact that this is a baked sweet potato recipe that is! But, I can promise you that these twice baked sweet potatoes are delicious. And I can promise you that they are easy and take little to no time to prepare! I lightened up these flavorful twice baked sweet potatoes by using greek yogurt instead of sour cream and packed them full of sauteed veggies! Don't worry I left all the cheesy goodness in these potatoes that we have grown to love about traditional twice baked potatoes! Enjoy these twice baked sweet potatoes as a simple meal or enjoy as side to grilled chicken or shrimp!

Broccoli and Cheese Twice Baked Sweet Potatoes

Brunch N'Cupcakes

Serves 3-4

Ingredient:

4 Small Sweet Potatoes Washed and Dried(I used one large and a small... all we had!)

1/2 Cup Broccoli Florets

1/4 Cup Onion Chopped

2 Tablespoons Greek Yogurt (I used 0%)

1/3 Cup + 2 Tablespoons Shredded Cheddar Cheese

2 Garlic Cloves Minced

1/2 Teaspoon Salt

1 Teaspoon Pepper

1/2 Teaspoon Cumin

Directions:

1- Pierce each potato with a fork and place on plate. Microwave the potatoes for 8-10 minutes or until tender when pricked with fork.

2- Set potatoes aside and allow to cool. In the mean time heat a skillet sprayed with cooking spray and sautee onions until translucent. Add in garlic and cook until fragrant. Finally add broccoli to the skillet and cook till tender. Remove skillet from heat and set aside.

3- Grab your potatoes and slice each one down the middle. Carefully scoop out the inside of the potato into a bowl. Slightly mash the potato in the bowl. Add yogurt and spices to mashed potato and mix until well incorporated. Next stir in 1/3 cup cheese and the veggies. Mix once again until well combined.

4- Carefully lay potato skins out on a baking sheet and carefully stuff each potato skin with the potato/veggie mixture. Top each potato with 1/2 Tablespoon of cheese and bake in a 350 degree oven until cheese is melted (about 10 minutes).

** Top your potatoes with sour cream or greek yogurt if you wish! Serve the twice baked sweet potatoes as a the main meal with steamed veggies or as a side to grilled meat!